Old Bay Roasted Red Pepper Quinoa Seafood Cakes with Bread and Butter Pickle Tartar Sauce
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Cook time: 
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Yield: 6 patties
 
Old Bay Roasted Red Pepper Quinoa Seafood Cakes with Bread and Butter Pickle Tartar Sauce is the perfect pairing; flavorful, oven-crisped patties topped with a creamy sauce that comes together in 30 minutes!
Ingredients
Patties:
  • 8 oz (227 g) Louis Kemp Crab Delights Flake Style, flaked with a fork
  • ⅓ cup mayo
  • ¾ cup leftover cooked and cooled quinoa
  • 2 tablespoons minced red onion
  • 2 tablespoons minced roasted red bell pepper
  • 1 teaspoon Worcestershire sauce
  • ¾ teaspoon Old Bay spice mix
Sauce:
  • ¼ cup mayo
  • 2 tablespoons minced bread and butter pickles
  • 1 tablespoon minced red onion
  • 1 tablespoon minced roasted red bell pepper
  • 2 teaspoons fresh lemon juice
  • ⅛ teaspoon Old Bay spice mix
Instructions
  1. Preheat the oven to 400F. Line a baking sheet with parchment paper and lightly spray it with avocado oil.
  2. Use your hands to thoroughly combine all ingredients for the patties. Divide the mixture into 6 equal portions and shape each into a patty.
  3. Arrange the patties on the prepared baking sheet and bake until light golden, about 20 minutes, flipping them over once halfway through. To get them a little darker, broil them for a couple minutes after baking.
  4. For the sauce, mix together all ingredients and refrigerate until serving.
  5. Serve the patties along with the sauce to spoon on top.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/old-bay-roasted-red-pepper-quinoa-seafood-cakes-with-bread-and-butter-pickle-tartar-sauce/